I made beef shank and daikon in Chu Hou Sauce, which is a home-cooking style recipe, apparently from Hong Kong. I basically followed this recipe. Brisket was called for, but this cut worked very well.
Served over Bibb lettuce and cauli-jasmine rice, with steamed haricots dressed in orange and black vinegar sesame oil, and butter on the side.
Tonight marked the official 1st inaugural debut of the outdoor kitchen. We have a bourbon bbq London broil from Costco, stuffed salmon, king crab legs, pork belly on the griddle, corn on cob boiling away on second of three burners and sautéed broccoli on the primary grill side burner.
Since I didn’t know what I wanted to make for dinner, this was an easy default: Skinny Orange Chicken from Gimme Some Oven.
Served on Basmati rice with peas alongside, and chopped cashews and sesame seeds sprinkled on top. (Not sure why I tend to go with peas as the veg…maybe for color?) It’ll give me some easy work lunches as well.
(P S. I cut the cornstarch in half to avoid a gloopy sauce, and increase the ground ginger…because I can.)
Wine.
Lovely anniversary dinner! Happy happy!
Now that’s a feast!
Happy Passover
Thank you
OOH, i have some extra daikon i could use up with this recipe… looks fantastic!
Is it odd that I also tend (very strongly in my case) to choose peas to go with chicken and rice? I think it’s not only colour - it seems to taste “right” - but then of course it would taste “right” to me, because I keep on doing it. 
Chef John’s Greek Chicken & Potato bowls - Chickie thighs marinated all day in herbs, lemon juice, olive oil, cayenne, garlic, tossed with taters before roasting, then tossed with cukes, feta, tomatoes, shallots (out of red onion), and a Greek vinaigrette, then served over romaine. Really great dish, I’d make it again.
Also prepped red beans and rice for tomorrow night’s dinner, and made a new batch of kimchi - last time I made it was almost a year ago, and we’re just about finished with it now.
Thank you everyone for your anniversary wishes 
We continued our 10th anniversary celebration with another outstanding dinner at Il Nido. We enjoyed crispy whole black bass, veal chop, fusilli with artichoke ragu, and our usually awesome salumi board. We also splurged on our favorite wine; Caymus Cabernet. It’s ridiculously pricy at almost $200, but just tastes like velvet.
Happy 10th anniversary you two! May your future hold innumerable memorable meals, wine, and wonderful times! 
Lobster Fra Diavolo paired with a Turley Zin for the first post - that’s making a dramatic entrance!
Orecchiette, hot and sweet sausage, and spinach alla vodka. Jar sauce enhanced with fresh garlic, onion, and a ton of crushed red pepper. Garlic bread on the side.
Chinese takeout tonight - beef chow fun after more than a year for me! Plus young chow fried rice, chicken corn soup, beef with broccoli, and tofu with black mushrooms.
Extraordinary ! Beautiful photograph of you and Mrs. Paryzer too.
Have a lovely day. 10am here and off to do errands.
Peas and rice is a very common Caribbean side to chicken, although mostly pigeon peas vice sweet peas.
